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Red Lentil Soup

Red Lentil Soup

An autumn-colored soup befitting of the season with it's warm hearty taste and texture.
5 from 4 votes
Prep Time 15 mins
Cook Time 20 mins
Course Soup


  • 1 ¾ cup red lentils 14 oz bag
  • ¼ cup medium grain rice
  • 3 tablespoons olive or avocado oil
  • 3 quarts water
  • 4 carrots cubed
  • 2 onions cubed medium
  • 2 bouillon cubes
  • 2 tablespoons cumin spice
  • 1 tablespoon salt
  • 1 lemon juice
  • ½ bunch parsley chopped


  • Add lentils and rice, wash repeatedly then soak in warm water.  Meanwhile, in a medium pot on high heat add oil, then saute’ onions until translucent and semi caramelized. 
  • Add in cubed carrots and saute’ for a few minutes, then add the soaked and drained lentils and rice, bouillon cubes, cumin, salt, water.   Allow to boil then lower to low-medium heat for about 20 minutes.  
  • Once the soup is finished, then heat off then add in the lemon juice and chopped parsley. Add more water if you feel you need a looser consistency!  Enjoy!


Keyword lentil soup, soup
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